THE FACTORS THAT PREVENT THE PRESENTATION OF THE REGIONAL FOODS IN RESTAURANTS: THE CASE OF CAPPODOCIA

  • Ayla AYDIN
  • Cihan CANBOLAT
  • Melek YAMAN
Keywords: Gastronomy, Local Food, Cappodocia, Restautants

Abstract

The aim of this study is to examine the relationship between restaurant managers and the owners’ perceptions of the barriers to serving local food in restaurants and the intention to offer local food. Quantitative and qualitative research approaches were used as data collection tool in the research. During the first phase of the research, a focus group interview was held with the restaurant managers and a questionnaire form was developed and applied to 90 restaurant owners and administrators in Cappadocia (Ürgüp, Göreme and Avanos) between 10-12 April 2017. Through the forms returned by 73 people, data was examined by means of correlation and regression analysis. According to the findings, it is found that the local restaurants’ high costs, lack of support from agencies, lack of ties between suppliers and restaurant owners, and inadequate access to local products in the cooking of local dishes, have a negative relationship with the restaurant owners and managers’ intention to offer local food. Therefore, it’s found that the restaurant owners’ perception towards relationship between stakeholders and lack of support from tourism agencies, the cost of the cooking of regional dishes affect the owner’s intention of serving regional food adversely.

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Published
2019-06-20
Section
Articles